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Ham and Gruyere Pasta Bake recipe

Ham and Gruyere Pasta Bake recipe

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  • Ingredients
  • Pasta
  • Pasta bakes
  • Cheese pasta bakes

A delicious pasta dish that is a cinch to throw together. Enjoy with a side salad, if desired.

206 people made this

IngredientsServes: 4

  • 75g egg pasta
  • 2 tablespoons vegetable oil
  • 150g chopped onion
  • 1/2 (300g) tin chopped mushrooms, drained
  • 135g diced cooked ham
  • 130g diced Gruyere cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 eggs
  • 4 tablespoons milk
  • 4 tablespoons grated Parmesan cheese

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 200 C / Gas 6.
  3. Toss pasta with 2 teaspoons of the oil. Heat remaining oil in a frying pan and saute onion over medium heat until soft. Combine pasta, onion, mushrooms, ham, cheese, salt and pepper. Transfer to a greased 3 litre baking dish. In a bowl mix together egg and milk; pour over pasta. Sprinkle with Parmesan cheese.
  4. Bake in a preheated oven for 30 minutes.

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Reviews & ratingsAverage global rating:(223)

Reviews in English (179)

by Jaxmom35

This was a yummy recipe for using up leftover ham. I didn't have the "scrambled egg" effect that some reviewers complained of. Perhaps because after I combined the noodles, cheese, ham, etc., and put it into the casserole I let it cool off for about 15 minutes while I was doing other chores before adding the egg/milk. Nice combination of ingredients. We enjoyed.-17 Nov 2005

by GINAH1

I took the other reviewers' advice and subbed in a can of cream of mushroom soup instead of the mushrooms to give htis better consistency, which worked really well.-21 Mar 2006

by JUNE HOOPER

I have tried other recipes using cream soups, but after trying this one, I find that it is the best yet! The only change I made was to switch the swiss cheese with cheddar cheese, because I had that on hand. Absolutely delicious and my hubby is a picky eater. He loved it too! Definately a keeper!-05 Dec 2005


Recipe Summary

  • 1/2 cup (1 stick) unsalted butter, cut into large pieces
  • 1/2 teaspoon coarse salt
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup finely chopped or ground Black Forest ham (2 ounces)
  • 1 cup finely shredded Gruyere cheese, plus 36 cubes (1/2 inch) for centers (8 ounces total)

Preheat oven to 400 degrees. Bring butter, salt, and the water to a boil in a large, heavy saucepan over medium heat, stirring occasionally (butter will melt). Add flour stir vigorously until incorporated. Continue to cook, stirring, until the mixture pulls away from sides of pan and a thin film forms on bottom of pan, 1 to 2 minutes. Remove from heat let cool 2 minutes.

Transfer dough to a large bowl add eggs 1 at a time, beating with a wooden spoon to incorporate each before adding the next, about 2 minutes. Stir in pepper, ham, and shredded cheese.

Spoon dough into a pastry bag fitted with a 1/2-inch star tip. On a baking sheet lined with a Silpat baking mat or parchment paper, pipe 1 1/2 inches wide rosettes, 1 inch apart. Make a deep indentation at the center of each with your thumb (dampen thumb to keep it from sticking to dough). Bake until crisp and golden, 25 to 30 minutes.Transfer thumbprints to a wire rack to cool completely. Press a cheese cube into indentation of each.

Place on clean baking sheets freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container freeze until ready to use, up to 6 weeks.

To serve, preheat oven to 425 degrees. Place thumbprints on ungreased baking sheets bake until heated through and cheese is melted, 10 to 14 minutes. Serve warm.


The Chew: Cheesy Ham & Gruyere Bake Recipe Ingredients

Michael Symon’s Cheesy Ham and Gruyere Bake is a creative and flavorful way to use leftover ham in a brand new, easy way. (ohmeaghan / Flickr)

For the Bechamel:

  • 1/2 C flour
  • 1/2 C heavy cream
  • 1/8 tsp cayenne
  • 1 1/2 C gruyere cheese – shredded
  • freshly ground black pepper – to taste
  • 4 tbsp unsalted butter
  • 2 C whole milk
  • 2 tsp Kosher salt
  • 1/2 tsp paprika
  • 2 large eggs – at room temperature

To Assemble:

  • 1 tbsp butter
  • 6 C Swiss chard – leaves and stems, sliced
  • 1 lb penne pasta
  • 4 C ham – sliced 1/4-inch, diced

Reviews

Made this today and it was really good and quite moist. Had no buttermilk so added sour cream and milk. Added cracked black pepper on top with the extra grated gruyere. Looked good especially sliced then cut in half as fingers

I followed the recipe exactly, but the loaf felt stodgy/underbaked. I think it needed another 15 minutes for the bake, but that wood put it at almost 75 minutes, and I think that the cheese in the crust would over crisp.

Holy cow. This is amazing! I followed recipe to a T with the exception of adding an extra half cup of ham and a few grinds of black pepper to the dough and top. Delicious during a Minnesota snowstorm in October!

Definitely a four out of four! Came out beautifully, even though I forgot to flour the buttered pan. Fortunately it was a heavy-duty non-stick loaf pan, so it slid right out. It was also 4”x9”, so I played it safe and baked it for a full hour, which worked out well. I changed very little, otherwise. I added fresh cracked pepper and used jumbo eggs instead of large, because I subbed ½ cup of King Arthur's Super 10 Blend for ½ cup of white flour. The batter was still pretty stiff. The bread was wonderful, and I never noticed the added fiber. Served it with some frozen vegetable beef soup I had leftover from the holidays, and added a simple green salad. Perfect, easy meal!

Excellent recipe! I used sour cream + milk in place of buttermilk, chopped ham, and shredded Jarslburg. This cake salé freezes beautifully - such a treat to pop a piece in the toaster oven for a morning snack.

savory goodness! I used a mixture of cheeses plus ham and kalamata olives.

I made this as written (with the exception of adding a few grinds of black pepper) and it was all Iɽ hoped for and more. This will surely become a mainstay for me, as I am a smitten kitten for this bread!

Followed the directions very closely but it came out stodgy and uninspiring. Loved the idea but the result was not good enough to make me want to try it again.

This was quite yummy. Kind of a lot of work compared to most quick breads, with all the grating and chopping--but worth it. Ate even better once it cooled than it did while hot.

This is such a creative recipe! Will definitely make it again. someone asked about sourdough? Just sub 1 cup of discard for 1/2 cup flour and 1/2 cup buttermilk. That’s it. I made it today and can only say that this is a real keeper. I also added some ground pepper to the top before baking just because I love cheese with black pepper.

Beautiful results for so little effort! I followed the recipe except I used a 3 medium eggs and a 25-cm (4 x 10-inch) shiny metal loaf pan. It sliced just fine with a serrated knife even though I couldn't wait for it to cool completely.

I make a similar loaf using Comte as the cheese, and with liquid supplied by the discard from my sourdough starter - not sure if this provides any additional 'lift' but it does give it a nice 'tang'

This is amazing. I didn't have fresh thyme at hand so I added a tsp or so of Herbs DE Provence. Love the crispy crust. I can't wait to improvise.

I was determined to make this bread today, regardless of not having gruyere, baking powder, fresh thyme and buttermilk. Even with the substitutions (Swiss, baking soda/vinegar, dried thyme and raw milk curds and whey) this came together quickly and turned out quite delicious. It smelled too good to wait longer than 10 minutes to slice. It was too crumbly. Having some patience and slicing the nearly-cooled loaf was definitely the way to go. I look forward to making this again with sharper cheese and a little crushed red pepper flakes.

Solid recipe. followed to the T with the exception of adding an additional 1/2 egg since I only had medium. Contrary to other reviews it was a absolutely perfect fit for my usa 9x5. PS Flour the pan failure will cause you to eat the entire loaf with a spoon. )

Beautiful! Delicious, a good rise and crunchy crust. I do recommend weighing your flour while sifting through a wire mesh strainer, keeps the bread light and not too dense as I have found out making bread over the years. The variations can be many and that's part of the fun. Into the sifted flour and leaveners, I whisked 1/2 t ea garlic powder, black pepper and salt, 1 t coleman's dry mustard powder and 1/2 t dry rosemary. Fresh grated x sharp cheddar ( pre- grated is too dry), the amt. listed. I was short on ham, only 2 oz., so to that I added 2 med. seeded minced jalapenos sautéed lightly and 4 thinly sliced scallions. I use parchment to line my 9" loaf, never sticks. Topped with sesame seeds and the last 1/4 c cheddar and 55 min in oven. Ms. Clark put out a sound recipe, easy to make and lots of flavor, fine crumb, crunchy exterior. All I could do to wait an hour for it to cool before tasting! We had it for lunch with tomato soup, a simple salad and apple slices. Since we can't eat out right now, let's eat well. I will make this again. Thank you!

Perfect for absorbing odds and ends, I know this bread from Croatian friends and family as Csarska Pita, made with a blend of feta cheese and yogurt, olive oil instead of butter, and more eggs. Finely chopped pickle (any pickled veg) and a sprinkle of red pepper flakes wakes everything up.

This baked up very well, tasted great. Two caveats-I found the loaf a bit short when baked in the size pan recommended. Next time I will use a smaller pan. You really need the butter and flour on the sides. I used a bakers’ pan spray in a coated pan and the poor loaf deflated upon cooling. The flour gives the very stiff mixture something to cling to as it rises.

Delicious! This is like quiche bread, similar flavors but instead of a bunch of eggs it's flour. Very easy to make. I used sharp cheddar (pre-shredded even, forgive me) and the ham I had was just sliced deli ham that I cut into squares. I did find it a bit salty, though that might have had something to do with the cheddar or the ham I used- next time I might reduce the salt in the batter and let the saltiness of the ham shine through.

haven't yet made this, but wanted to point out that the accompanying article mentions many substitutions, such as olives or cooked bacon for the ham, and using different seasonings like rosemary or smoked paprika.


Ham and Gruyere Quiche

Quiche is one of the most versatile things you can make! It's a meal that can be served for breakfast, lunch or dinner and makes the most of leftover proteins and veggies.

Technique tip: Whisking eggs and flour together makes for a light and creamy custard.

Swap option: You could use almost any cheese, white cheddar or Parmesan would be lovely.


Broccoli and Ham Pasta Bake

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Ingredients

  • 70 g Gruyère cheese, cut in pieces (2 cm)
  • 1150 g water
  • 10 g oil
  • 1 ½ tsp fine sea salt
  • 150 g smoked ham, cooked, sliced
  • 400 g dried penne pasta
  • 300 g broccoli florets, halved

Mornay Sauce

  • 70 g butter, diced
  • 70 g plain flour
  • 700 g whole milk
  • 1 tsp Dijon mustard
  • 1 tsp fine sea salt
  • ½ tsp ground black pepper

Southern Breakfast Pasta Bake

Layers of creamy Gruyere cheese grits, pasta, country ham, bacon, four cheeses, veggies and eggs. Oh so very ooey and gooey and delicious.

Ingredients

  • 1 cup Quick Grits (not Instant)
  • 4 cups Water
  • 1 box Penne Pasta (8 Ounce Box)
  • 1 package Bacon (1 Pound)
  • 1 whole Green Pepper
  • 1 whole Shallot
  • 1 cup Gruyere Cheese
  • 1 Tablespoon Ricotta Cheese
  • ½ cups Heavy Cream
  • 1 package Country Ham (8 Ounce Package - Use Half)
  • 10 whole Large Eggs
  • 1 container Ricotta Cheese (small)
  • 1 bag White Cheddar Cheese (8 Ounce Bag)
  • 1 bag Sharp Cheddar Cheese (8 Ounce Bag)
  • 1 cup Parmesan Romano Cheese
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper

Preparation

Pre-heat the oven to 425 degrees

Prep work: Boil water in two medium pots for the grits and the pasta. The 4 cups of water are to be used specifically for the grits. At the same time put your bacon into two roasting pans and bake in the oven at 425 degrees until crispy.

Dice the green pepper and shallot, then saute them until the shallot is caramelized and all of the water has evaporated from the green pepper. Set them aside.

Once the water has reached boiling for both the pasta and the grits start the pasta first and reduce the heat to medium. As always cook your pasta al dente.

Don’t forget the bacon check on it. You need the bacon to be crispy but not burnt. If the bacon is done remove it. If not keep a watchful eye on it.

Now you must concentrate on your grits. Have all of the ingredients that you need at hand because once you start you can’t stop. Here is what you will need for the grits part of the recipe: 1 cup quick grits, 4 cups of water, 1 cup Gruyere, 1 tablespoon of Ricotta, heavy cream and salt/pepper. First pour the grits into the boiling water and immediately reduce to low heat. Start stirring. Once it has thickened some add the cream, keep stirring. Now add the Gruyere cheese, Ricotta and salt & pepper. Continue stirring until everything is well blended and smooth. Remove from the heat and set aside.

At this point your pasta should be done as well as your bacon. Set these aside as well.

In a medium skillet brown the country ham for approximately one minute on either side. Chop the ham into fine pieces and crumble the bacon.

Whisk the eggs in a bowl so that they are ready to use.

Make sure that you have all of you ingredients at your finger tips when you start assembling the casserole: Grits, pasta, ham, bacon, cheese, eggs, green pepper & shallot.

1. Spread a layer of Ricotta on the bottom of your casserole dish.

2. Add a layer of some of the pasta.

3. A layer of creamy cheesy Gruyere grits.

4. Add a layer of some of the bacon bits.

5. Then a layer of some of the country ham

6. Then add the green pepper and shallot.

7. Then add some of the mixed cheddar cheeses.

8. Pour the eggs over at this point.

9. Add a little more pasta.

10. Add the remaining bacon, ham and veggies across the middle.

11. Then add the remainder of the cheddar cheeses as well as the Parmesan Romano cheese.

Bake at 425 for 15-20 minutes or until it is all golden and bubbly. Enjoy!

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One Comment

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Meeshiesmom on 4.5.2010

I made this for Easter yesterday. It caught my eye because of the grits. I love grits. I’ll admit I was nervous about adding pasta to an egg dish but it worked! It was very cheesy but it may have had too much grits. The recipe didn’t state to place another layer of grits down but I did becuase I didn’t know what to do with the extra. Plus I think I will cook them in chicken broth next time to give them a little more flavor for this dish. Thanks for sharing the recipe. FYI-I only have half a pan left which is saying a lot. I have brunch every year and always a variety and way too much food.


Ham and Gruyere Pasta Bake recipe - Recipes

1 hour 30 minutes (30 minutes active)

These hors d'oeuvres are flaky, chewy and impossibly good with a chilled glass of riesling. The palmier (PAHL-me-yay) is a classic shape in French pastry that's easy to form and shows off fillings beautifully. Here, mustard, ham and gruyère cheese are layered with the pastry, so the flavors are classic, too. Get the ham sliced very thinly at the deli counter. If the ham falls apart a bit, that's OK you can piece it together as you assemble the palmiers.

1 sheet frozen puff pastry, thawed (about 9 ounces)

2 tablespoons Dijon mustard

1 cup grated aged gruyère cheese (3 ounces)

1/4 cup freshly grated parmesan cheese (1/2 ounce)

4 ounces very thinly sliced good-quality baked ham, such as Black Forest

Position the sheet of pastry on a lightly floured counter so that a short side is closest to you. Roll the pastry into a 10-by-14-inch rectangle. Trim the edges, if necessary, to make the rectangle neat.

Using the back of a spoon or an offset spatula, spread the mustard over the pastry. Distribute the gruyère and parmesan evenly over the surface. Arrange the ham in a single even layer, tearing or cutting pieces to fit. Lay a piece of parchment paper or wax paper on top and gently compress the layers with the rolling pin. Peel off the paper without disturbing the ham.

Cut the rectangle in half widthwise to make two 10-by-7-inch bands. With your fingers, gently roll one long edge of one of the bands into the center and then roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick, if you need to). Repeat with the second band. Wrap the rolls in plastic and chill until they firm up, at least an hour in the refrigerator or 30 minutes in the freezer.

When you're ready to bake, heat the oven to 425 degrees and line two baking sheets with parchment paper or a silicone baking mat (or use nonstick baking sheets). With a very sharp knife, slice each roll into 24 pieces, arrange them on a sheet at least 1 inch apart, and bake until the pastry is nicely browned and flaky (break one apart to be sure it's not still doughy in the center), and the cheese is melty but not burned, 10 to 12 minutes. If your oven doesn't heat evenly, swap the pans' positions halfway through cooking. Transfer the palmiers to a cooling rack. Serve just slightly warm or within the hour, if possible.

Do ahead: You can assemble the rolls to the point just before slicing and freeze them for up to one month. To refresh any leftovers, reheat them in a 350-degree oven for 5 to 7 minutes.


Recipe Summary

  • 1 (16-oz.) pkg. potato gnocchi
  • 6 tablespoons unsalted butter, divided
  • 1 pound ham steak, cut into 1⁄2-inch pieces
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 ounces shredded Gruyère cheese (about 1 cup)
  • 1/2 cup grated Parmesan cheese, divided
  • 1 cup thawed frozen green peas

Preheat oven to 400°F. Cook potato gnocchi according to package directions drain and transfer to a large bowl.

Melt 2 Tbsp. unsalted butter in a large Dutch oven over medium-high. Add ham and cook, stirring often, until ham is lightly browned and any moisture has evaporated, 5 to 6 minutes. Using a slotted spoon, transfer ham to bowl with gnocchi. Wipe Dutch oven clean.

Melt 4 Tbsp. unsalted butter in Dutch oven over medium-high. Whisk in all-purpose flour. Cook, whisking constantly, until mixture is light golden brown, 1 to 2 minutes. Slowly whisk in whole milk, and bring to a boil whisk vigorously to work out any lumps.

Whisk in kosher salt and black pepper. Remove from heat, and slowly whisk in shredded Gruyère cheese and 1/4 cup grated Parmesan cheese, until melted. Pour cheese sauce over ham and gnocchi stir in thawed frozen green peas.

Transfer mixture to a lightly greased (with cooking spray) 11-x 7-inch baking dish. Sprinkle remaining 1⁄4 cup grated Parmesan cheese on top, and bake in preheated oven until bubbly and golden brown, 20 to 25 minutes. Remove from oven, and serve warm.


How do you make Ham and Gruyere Bites?

To make these bites you will simply need to place the ham in the phyllo shells, sprinkle with shredded gruyere cheese and bake just until the cheese melts and the ham is warmed through.

Once you pull them out of the oven simply sprinkle some fresh thyme leaves over the top and you’re good to go!


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